Instant Pot Sausages, Cabbage, and Carrots

Autumn brings out the comfort foods, it seems. Here in the Hasty Tasty Kitchen, I’m always experimenting with easier, onepot versions. After discovering delicious chicken apple sausages at my big warehouse store, I developed this one. It’s a healthy, hearty meal for two that’s a delicious blend of sweet and savory flavors.

NOTE: I used my six quart Instant Pot, but the recipe works in any multi cooker or stovetop pressure cooker. Add cooking time for other methods.

Recipe

Ingredients

  • 12 ounces water for Instant Pot
  • 2 sausage links (3-4 oz each) cut into 1/2” slices
  • 1/2 head green cabbage, thinly sliced
  • 1 small onion, thinly sliced
  • 12 baby cut carrots
  • Salt and pepper to taste
  • (Optional) 1/2 tsp bacon drippings

Directions

  • Pour water into the inner pot to the Instant Pot.
  • (optional) toss cabbage with bacon drippings.
  • Place all remaining ingredients in a steamer basket and place inside the Instant Pot above the water.
  • Seal pot, set at high pressure for 4 minutes.
  • After cook time, cancel. Allow pressure to drop on its own one minute before release. Carefully open pot.
  • Check seasoning and add salt/pepper as desired.
  • Using tongs, toss and serve.

This dish pairs well with a slice of cornbread. Enjoy.

Cabbage, sausage, and carrots.

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Watergate Salad Revisited

Remember Watergate Salad? That pistachio pudding confection that appeared at Shoney’s salad bars, church potluck dinners, and holiday dinners. Dole published their version, featuring Dole canned crushed pineapple of course, and Jello had theirs, featuring Jello Instant Pistachio Pudding mix. There are variations (some added coconut). This ubiquitous dessert has remained a favorite and continues to make its appearance at dinners and buffets.

Why is it called Watergate Salad? Good question. It’s not a salad and it didn’t originate in Washington DC at the Watergate complex. Unconfirmed stories claim a food writer titled it after Jello introduced its pistachio pudding because the Watergate wiretapping coverup was in the headlines. The name may be silly, but it stuck.

I recently came across my copy of the recipe, handwritten some 40 years ago by Rachel, my late mother-in-law. Making Watergate Salad today was like a visit with her. So, in Rachel’s memory, I made her version of the recipe.

Watergate Salad

Serves 8

🔘1 package instant pudding mix, pistachio*

🔘1 20 oz can crushed pineapple + juice

🔘1 8 oz tub non dairy whipped topping (thawed)

🔘1 cup miniature marshmallows

🔘½ cup chopped pecans or walnuts

🔘1 small jar maraschino cherries, drained and halved

Combine all ingredients in a large bowl. Refrigerate. Serve.

That’s it. Simple, easy, and light. No wonder this dish is still a favorite.

*To cut calories, I use the sugar-free Jello Instant pudding, but I recommend using regular whipped topping. The fat free and sugar-free versions don’t save many calories, and the texture and taste are significantly better in the regular or extra creamy varieties.

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Lettuce try a different salad…

Summertime is salad time. What’s easier than grabbing a salad mix bag at the grocery store? Yet convenience can lead to boredom.

This time of year, fresh produce is abundant. Visit your local market or produce stand and pick up a variety of squashes, cucumber, cabbage (red and green), carrots, celery, and onion. These vegetables are low in calories, high in nutrients, and filling.

This Hasty Tasty meal is not hasty to prepare. Even with a food processor, you’ll spend close to an hour washing, cutting, slicing, grating, and then assembling a salad that serves 8. But it keeps several days in the refrigerator, available for serving at a moment’s notice. It is a delicious departure from lettuce salad, too.

Just add your choice of dressing.

I take no credit for this salad recipe. I learned it from attending Kitchen Craft Cookware shows as “demonstration salad.” It’s used to demonstrate the Kitchen Cutter, which I bought 20+ years ago. I adapted the recipe for the food processor. However you prepare the salad, you will appreciate the taste. One serving is less than 20 calories, so you can indulge in a Tablespoon of your favorite salad dressing.

Here is a Link to a demonstration salad video on YouTube.

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Chicken Taco Soup

We love taco soup but try to limit red meat. We still love our beloved taco soup, though, so I changed very little to develop the chicken version.

This qualifies as a Hasty Tasty Meal because many ingredients are in your pantry. I developed this recipe for the electric pressure cooker, yet it can be adapted for stovetop or slow cooker cooking.

Recipe

Chicken Taco Soup

Makes 5–6 servings

INGREDIENTS

  • 1.5 pounds Boneless skinless chicken thighs (fresh or frozen)
  • 1 onion, chopped
  • 1 can tomatoes and green chilies
  • 1 can corn
  • 3 cans beans, your choice of varieties *
  • 1 15 oz. can tomato sauce
  • 1 packet taco seasoning mix
  • 1 quart chicken broth (cooking liquid from chicken)
  • (Optional) toppings (cheese, chips, scallions, sour cream)

DIRECTIONS

  1. Place chicken in pressure cooker in 2 cups water. Add salt and pepper.
  2. Cook 10 minutes under pressure and then let pressure drop on its own.
  3. Remove chicken from cooking liquid. Pour liquid into a quart measuring pitcher. Add water if necessary to bring amount of broth to 1 quart.
  4. Heat pressure cooker pot and sauté onions. Add taco seasoning packet and stir, just a few seconds until the spices are fragrant. Turn off heat.
  5. Add broth and deglaze the pot.
  6. Shred chicken meat and add to broth.
  7. Open beans, drain, then add to pot.
  8. Add corn, tomato sauce, and diced tomatoes (do not drain) to pot.
  9. Pressure cook soup for 10 minutes.
  10. Carefully release pressure and serve with your choice of toppings.

Enjoy.

*This recipe uses garbanzo, black, and pinto beans

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